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Chicken Augustus
Recipe by Mercedes López Invarato © Mercedes López Invarato. 2009.
Preparation time: approx. 15-30m. Cooking time: 45m.
oven temperature: 180°
Ingredients:
1 chicken
1very large onion
2 large carrots
2 celery sticks
1 lemon
1 tbsp of honey
1 or 2 heaped tsp of each ground coriander and cumin seeds
4 springs of fresh thyme stems and flowers
3 springs of lemon thyme
A generous handful of choped fresh coriander
3 turns of ground pepper
1 tsp of japanese soy sauce
2 tbsp. of Virgin Olive oil.
300 ml of water
Utensils:
A large thick bottomed frying pan
An oven dish
Preparation:
1. Mix the dry seeds.
2. Remove the fatty pockes and cut the chicken in eight pieces. Rub on the ground seeds. Leave on a dish while preparing the rest of the ingredients.
3. Peel and slice the onions and carrots, chop the celery very finely, put each of them aside in separated bowls.
4. Wash well the coriander, ensuring that it has no grit, chop it very finely. Put the fresh thyme and lemon thyme leaves and flowers into a bowl, remove all the hard twigs.
5. Warm a heavy bottomed pan with the olive oil. When it is warm, add the onion, saute for a few minutes until transparent, add the celery and carrots. Stir and cook for 3-4 minutes.
5. Add the chicken and saute. Cook for about 8-10 minutes, turning it over frequently, so it does not get crisp.
6. Meanwhile, put the honey in a jug, add the water warmed and mix well, add the lemon juice and mix well.
7. Pour over the thyme and lemon thyme, stir well. Add the mixture of water, honey and lemon. Add the pepper and the soya sauce.
8. Cook on the hob for about 10 minutes.
9. Add the coriander and mix well.
10. Put the chicken into an oven dish. Put it into the oven to braise for 20-30 minutes or until ready but turn it a few times.
